Wednesday, January 23, 2013

Eton Mess Semifreddo

This semi-frozen dessert is wonderful for summer - not too sickly sweet and a bit less guilt than ice-cream.

This portion will serve 6 to 8 persons

150 mil cream

150 mil Greek Yogurt

150  grams mixed berries (I use strawberries and blueberries), chop the bigger pieces and leave the smaller ones whole, plus another 150 grams for the sauce

2 tablespoons icing sugar

2 tablespoons white sugar

4 small meringues (about 35-40 grams), crumbled

Line 2 small loaf pans (12x8 or similar) with cling film. Mix the first portion of berries with icing sugar and set aside. In a bowl, beat the cream until fluffy, fold in yogurt, berry mixture and meringues.

Transfer the mess into the pans and freeze for about 3 hours. If you leave them longer than that you will have to take them out from the freezer and stick them into the fridge well before serving as they should be served semi-frozen.

Mix the second measure of berries with white sugar in a glass jug and microwave for 45-60 seconds. Leave to cool at room temperature.

Lift the semifreddo from the pans and slice each block into 4. If they are too hard just leave them outside the fridge for 10 – 15 minutes or dip the bottom of the pan in hot water for a few seconds. Divide the slices into the bowls and pour the sauce over. For the adult version, you can add 2-3 table spoons of Cointreau into the sauce before serving.

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